Sweet and Spicy Apricot-Glazed Pork and Pineapple Kebabs Recipe

A spicy rub is paired with a sweet and smoky apricot glaze to make an incredibly flavorful pork kebab. [Photographs: Joshua Bousel]

Built with layer upon layer of flavor—first with a spicy, earthy rub and then with a sweet and fruity glaze—these pork and pineapple kebabs taste way more complex than their simple preparation may suggest.

Why this recipe works:

Brining the pork chops adds extra moisture to the meat, ensuring they stay juicy on the grill.

Directions

For the Brined Pork Chops: In a large bowl, whisk together water, salt, and sugar until solids are dissolved. Place pork chops in brine and refrigerate for 30-60 minutes.

2.

For the Rub: In a small bowl, mix together paprika, salt, black pepper, sugar, cayenne pepper, garlic powder, onion powder, and cumin. Set aside.

3.

To make the glaze: In a small saucepan, whisk together apricot preserves, honey, mustard, soy sauce, vinegar, and chipotle chiles. Bring to a boil over medium-high heat. Reduce heat to low and simmer until slightly thickened, 5-10 minutes. Remove from heat and set aside.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers over direct heat until pork is well seared on all sides, about 3 minutes per side.

7.

Move skewers to cool side of grill and brush with glaze all over. Cover grill and continue to cook until center of pork registers 140-145°F on an instant-read thermometer, about 5 minutes onger. Transfer skewers to a serving tray and let rest for 5 minutes. Serve immediately.

PREVIEW YOUR COMMENT

HTML Hints

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more in the Comment Policy section of our Terms of Use page.